To make the sponge:
Mix and sift all dry ingredients and keep aside.
Beat eggs, sugar and cake gel together till light and fluffy and add vanilla essence to it and beat till just mixed.
Add the dry ingredients at this point slowly. I add my maida in three batches, beating a little, till its mixed before adding the next batch.
After you have finished adding all flour, add the water and mix for about 1 minute.
Add the oil and beat till just about mixed.
Pour the mixture in a greased and dusted baking tin and bake in a preheated oven at 180C for about 20 minutes or till the skewer comes out clean
I got about 3 sponge from the above mixture, two which you see above and another small round one which I kept as a backup and which was also over at the end of the party ;-)
For the filling:
Whisk the whipping cream till soft peaks are formed.
For the topping:
Chop both the chocolates into small pieces.
On a double boiler or in medium power in microwave, heat chocolate and cream together till the chocolate is just about melted.
Give it a little whisk and add the butter and whisk till melted. The butter will give it a lovely sheen.
For assembling the cake:
Cut the cake in three layers horizontally, even out the top layer discard what you have cut or keep it for using in cake crumbs!
Soak each layer with the sugar syrup.
Now put some whipped cream on the bottom most layer, top up with some blueberry
Repeat that for every layer. Keep in fridge for 30 minutes so that it holds together.
Do the same for the other smaller cake.
After 30 minutes, take out the bigger cake out, trim the sides so that it becomes a little smooth and straight
Pour the chocolate ganache over it and spread a little.
Take the smaller cake and keep on top of the first cake.
And now spread the chocolate ganache on top of the whole cake and spread it with help of a spatula.
Decorate with gems or chocolate marbles and than in the end top it with the edible sugar car (more on sugar craft coming up in a post soon)